Polenta, Black Bean & Corn Salad, Crispy Baked Tofu, Tomato & Garlic Cauliflower Rice, Raspberry Chocolate Almond Bar Cookies

In case you missed last week’s Reflection called “Ideal Day,” you can access it via this link, or in the menu above under Reflections. I try to publish a Reflection every Wednesday.

 

This week’s batch cooking included:

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Prepping the tofu for Crispy Baked Tofu

I started this week’s cooking session with slicing and freezing a block of Extra-Firm Tofu, to make Crispy Baked Tofu.

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Ingredients needed for the rest of my prep

Then, I pulled out the ingredients I would need to complete the rest of my prep. I scrubbed the sweet potatoes for a batch of Roasted Sweet Potatoes, to be cooked in the oven simultaneously this week’s “Frittata,” (sausage and wilted spinach), while I cooked some broccolini, and a batch of Polenta on the stovetop.

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Roasted Sweet Potatoes cooking in the oven simultaneously with this week’s “Frittata,” while I cooked some broccolini, and a batch of Polenta on the stovetop

To read more, press the “Continue Reading” button below and to the right.

While those cooked, I pulled the strings off of 1.5 pounds of sugar snap peas. When the broccolini was finished cooking, I used the same boiling salted water to briefly cook the sugar snap peas.

 

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Sautéeing a bag of Trader Joe’s Broccoli Kale Slaw (sunflower seeds, dried fruit and packet of dressing set aside for a different use some other time)

Once the broccolini and sugar snap peas were finished cooking, I quickly rinsed the same pan and then sautéed a bag of Trader Joe’s Broccoli Kale Slaw (sunflower seeds,  dried fruit and packet of dressing set aside for a different use some other time) in 2 teaspoons of olive oil with salt and pepper.

 

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Wilted Tuscan Kale and Spinach

When I was finished with the sautéed Broccoli Kale Slaw, I quickly rinsed the pan, and then added a bag of Trader Joe’s Organic Tuscan Kale (woody stems removed) to the pan, with 1 Tablespoon of water, salt and pepper — and then wilted it over medium-high heat, stirring frequently. After about 2-3 minutes, with the kale being almost completely finished, I added a bag of fresh spinach, and stirred the spinach into the kale and let the spinach wilt as I kept stirring over medium-high heat (about 1-2 minutes).

 

After a quick rinse of the pan, I made a batch of Tomato & Garlic Cauliflower Rice with Lemon.

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Tomato & Garlic Cauliflower Rice with Lemon

 

Next on the list was to finish the Crispy Baked Tofu, and use them to make Mr. Batch’s Vegetarian Sandwiches for this week.

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Crispy Baked Tofu Vegetarian Sandwiches

 

Then, I worked on his dinners for this week: Mexican-Inspired Black Bean Salad

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Ingredients for Mexican-Inspired Black Bean Salad

 

Our Fruit Snacks this week will be Pineapple with Apricots, Nectarines and Peaches:

 

Our Veggie Snacks this week will be sliced carrots, baby sweet peppers, radishes & fennel with 1 teaspoon of Trader Joe’s Goddess Dressing. I’ll pre-portion that combination, and then add sugar snap peas each day. By adding the sugar snaps at the last minute, the vinegar in the dressing won’t turn the sugar snaps army-green (which is merely visually unappealing — if that happens, they’re still plenty tasty!)

 

My breakfasts this week are Sausage and Wilted Spinach “Frittata” over Sautéed Broccoli and Kale Slaw:

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Sausage and Wilted Spinach “Frittata” over Sautéed Broccoli and Kale Slaw

 

My lunches will be Tomato & Garlic Cauliflower Rice with Lemon, served with 4 oz. of leftover Spicy Italian Sausage & Ground Beef and Wilted Kale & Spinach:

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Tomato & Garlic Cauliflower Rice with Lemon, served with leftover Spicy Italian Sausage and Ground Beef and Wilted Kale & Spinach

 

Mr. Batch’s dinners this week will be Polenta, served with Mexican-Inspired Black Bean Salad, broccolini and guacamole:

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Polenta, served with Mexican-Inspired Black Bean Salad, broccolini and guacamole

 

My dinners will be leftover Juiciest Baked Chicken Breasts, served with Roasted Sweet Potatoes, broccolini and guacamole:

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Juiciest Baked Chicken Breasts, served with Roasted Sweet Potatoes, broccolini and guacamole

 

I finished my day of cooking by baking a batch of Raspberry Chocolate Almond Bar Cookies:

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Raspberry Chocolate Almond Bar Cookies

 

 

 

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